14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes
The first Christmas we spent with my in-laws in their new
country home, my mother-in-law wisely gave me a slow cooker. Her
thoughtful gift helped Dan and I enjoy the most convenient of
all cooking methods, even with our long work days and...
Best Recipes: Southwestern Mango Smoothie
Looking for a great mango smoothie? Try a Southwestern Mango Smoothie. The mango goes west for this variation of the popular fruit smoothie drink. Mangoes are becoming more common in the U.S. and other western countries and this is the perfect...
Helen's Rustic Mash Potato Recipe
Rustic Mash Potato - makes enough for 4 dinner portions Take 6 large baked potatos Scrub and wash well Take a baking tray and rub lightly with butter and then put a light dusting of cracked sea salt over the whole tray Roll the baked potatos in the...
Soyabean Curd Recipe
Every morning, I would get out of my bed and gear myself up with
jogging equitment to a nearby preserved hill for a morning jog
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After jogging around the hill and coming down from it (which
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Toffee Almond Biscotti Recipe
The toffee almond biscotti recipe is a creation we are proud of. The need to blend toffee bits with almonds came out to a delicious tasting biscotti!
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Roast Rack Of Pork With Grain Mustard Sauce
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6 to 8
Ingredients
1 tbsp coarse black pepper 15 mL
1 tbsp chopped rosemary 15 mL
1 tbsp Dijon mustard 15 mL
3 garlic cloves
1 rack of pork
1 tbsp olive oil 15 mL
sea salt
1 cup white wine 250 mL
1 cup veal stock 250 mL
1 cup 35% cream 250 mL
2 tbsp grain mustard 30 mL
• Pre-heat oven to 325ºF (160ºC).
• Combine pepper, rosemary and mustard to make a paste.
• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.
• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of rack and sprinkle with sea salt.
• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.
• Pour white wine and veal stock into pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to
about one cup.
• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.
• Slice meat between bones and pour sauce over.
Visit www.porkpeople.com for more recipe ideas.
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